Masala Doodh | Masala Milk

Masala doodh is a simple and flavored healthy drink. Served as chilled or warm(i like both). Added couple of spice powders and nuts. It's cold here so thought to share this warm milk. Can be made powdered of this mixed with masala and nuts. Available in all Indian grocery stores but i prefer home made.

 photo masaladoodh2_zpseih3nxix.jpg




Prep Time :  2 Mins + 30 Mins Nuts soaking time
Cook Time : 10 Mins


Ingredients

  • Whole Milk - 4 cups
  • Fresh cream milk - 1/2 cup  
  • Pistachios & Almonds - 4 tbsp
  • Cardamom powder - 1/2 tsp
  • Sugar - 2 tsp (Adjust as per taste)
  • Nutmeg powder - 2 pinch
  • Cinnamon powder - 2 pinch
  • Clove powder - 1 pinch
  • Kesar / Saffron milk - few strands
Method
  1. Soak Almonds and Pistachios for 30 mins before milk preparations. Blend nuts and saffron into a coarse paste keep aside for take a few nuts chopped for garnishing. 
  2. In a non stick pan add milk bring to boil then add milk again boil on simmer 
  3. Add sugar then add spice powders , & cardamom powder stir constantly 
  4. Add coarsed nuts stir boil then remove from the flame
  5. Transfer into cups /glasses. Garnish chopped nuts and saffron strands
  6. Serve warm or chill 


 photo masaladoodh1_zpsfppxx35v.jpg



| Copyright © Malas - Kitchen 2016 | | All rights reserved

Very Berry Pom Juice (Cranberry+Blueberry+Pomegranate)

Berries and Pomegrante juice has many health benefits. Made fresh at home.


 photo berrypom11_zps3ulqbzlj.jpg

 photo berrypom10_zpszo1k4drv.jpg

 photo berrypom5_zps4f3rivli.jpg

 photo berrypom4_zps3qqqpddl.jpg

 photo berrypom2_zpspjl37p5h.jpg



Prep Time : 10 Mins
Cook Time : 8 Mins

Ingredients
  • Cranberries - 1 cup
  • Blueberries - 1/2 cup
  • Pomegrante seeds - 1 cup
Method
  1. Rinse the cranberries. In a  pan add 1-1/2 cups of water boil the cranberries  for few mins until becomes tender. Then blend into purée 
  2. Strain the cranberries again pour it into same pan add 2 tsp of sugar and bring to boil on simmer until sugar melts stir well. Remove from the flame. Let it cool or use use ice for chill to cool down
  3. In a juicer blender mix blueberries and pomegrante add 1 cup of water and blend into puree 
  4. Strain the and mixed with cranberry. In a glass jar pour juice, close and shake well and refrigerate & serve 
 photo berrypom8_zpsylhmpewm.jpg

 photo berrypom7_zpsfhk7jxds.jpg

 photo berrypom6_zpsvcw0ybfd.jpg

 photo berrypom3_zpstqt7ohpf.jpg

Aloo Rasedar | Aloo Puri

Aloo Rasedar is quick and easy recipe served with hot puffed Puris. This dish is  UP state in India. Aloo Rasedar can be made without onion and garlic.

 photo aloopuri_zps6jq7g2io.jpg


 photo aloopuri4_zps4du7ru0s.jpg


 photo aloopuri3_zpsfjgmx3mt.jpg



Prep Time : 5 - 8 Mins
Cook Time : 8-10 Mins

Ingredients

  • Potatoes - 5
  • Tomatoe - 1 
  • Onion - 1 
  • Garlic + Ginger paste - 1/4 tsp
  • Tomato puree - 2 tbsp
  • Salt to taste
  • Oil - 2 tbsp
  • Mustard seeds - 1/2 tsp
  • Corianderpowder / Dhania powder - 1 tsp
  • Red chilli powder - 1/2 tsp (adjust as per taste)
  • Cumin powder / Jeera powder - 1/2 tsp
  • DryMango powder / Aamchur powder - 1/2 tsp
  • Fennel powder / saunf powder - a pinch 
  • Turmeric powder  - 1/4 tsp
  • Garam masala powder  - 1/2 tsp
  • Coriander leaves ,chopped
Method
  1. Clean and wash potatoes peel skin and cut into cubes. In a pan add enough water and potatoes boil till tender. Drain and keep aside
  2. In a big pan add oil, then add Mustard seeds allow to splutter then add ginger garlic paste
  3. Then add onions fry till translucent , Add tomatoes stir 
  4. Add all powders and tomato puree saute until mix well 
  5. Then add potatoes boil stir once if it is too thick add 1/4 or less water again boil for few mins
  6. Add salt stir well. Remove and garnish coriander leaves 
  7. Served with Puri 
 photo aloopuri5_zpsmdlieoxn.jpg

 photo aloopuri2_zps0sjxcydi.jpg


| Copyright © Malas - Kitchen 2016 | | All rights reserved

Falafel

Falafel is a Middle Eastern dish. I like the way served/filling with pita bread along with hummus & tahini sauce. The original version of recipe never cooked chickpeas but here i cooked the chickpeas or can be used  canned chickpeas. But I prefer soaked and cooked and then ground coarsely along with other ingredients. My kids like falafel & its vegetarian so hence i thought to sharing it here.

Prep Time : 4hr - Soaking time + 10 Mins
Cook Time : 15-20 to deep fry

Ingredients
  • Chickpeas - 2 cups
  • Onions - 1 /2 cup , chopped
  • Garlic pods - 2
  • Coriander/Cilantro leaves or Parsley  - 1/4 cup (chopped, i used coriander/cilantro)
  • Green chillies - 1 or 2 (adjust as per taste)
  • Jeera/cumin seeds - 1/4 tsp
  • Salt to taste
  • Lime / Lemon juice  - 1 tsp
Method
  1. Soak and drain and add fresh 1 cup water and place it in the pressure cooker wait until 2 whistle turn off the gas. Let it be cool
  2. In a food processor add cooked chickpeas, onions, salt, chillies, cumin, garlic, cilantro & lime juice blend to a coarse mixture. Divided the mixture into equal portion into a round balls and keep aside
  3. In a pan heat 400 ml oil , deep fry each batch 5-6 cook medium flame until golden brown in color. Drain on a paper towel
  4. Then repeat the steps 
  5. Serve with hummus or tahini 



| Copyright © Malas - Kitchen 2016 | | All rights reserved